Cherries Jubilee!
It’s cherry season! Bing, Lambert, Tartarian, Morello, Early Richmond … the list goes on and on!
Many people are surprised to learn that cherries actually have low amounts of vitamins and minerals. So, what is it about these tiny, bite-size treats that make them an added benefit to our daily routine?
Cherries are full of antioxidants. They also act as an anti-inflammatory to ease the discomfort of arthritis. In addition, cherries contain melatonin – a chemical that can increase sleep. Some studies have shown that eating tart, dried cherries an hour before going to bed will help you sleep better.
Sweet cherry varieties include Bing, Lambert, Tartarian and Royal Ann. These heart-shaped cherries – best when harvested between the months of May and August – are great when eaten raw or cooked.
Sour cherries – such as Early Richmond, Montmorency and Morello – are best cooked for pies, preserves, etc. Look for sour cherries that are slightly firm and available between June and August.
For a special treat, try my recipe below for Cherry and Dark Chocolate Chunk Scones. Still can’t get enough? Visit the Web site of the Cherry Marketing Institute for more great recipes. Or, for the ultimate cherry celebration, pile the kids in the car and drive to Traverse City, Michigan this July for the National Cherry Festival.
Cherry and Dark Chocolate Chunk Scones
yield: 8 scones
2 cups all purpose flour, sifted
1 tablespoon baking powder
1 tablespoon sugar
1 ½ teaspoon salt
1/3 cup butter-flavored shortening, chilled
¼ cup dark chocolate chunks
¼ cup dried tart cherries
1 cup buttermilk
2 tablespoons milk
3 tablespoons melted butter
Preheat oven to 450°.
In a bowl, sift together the flour, baking powder, sugar and salt. Cut in the shortening until the mixture is slightly crumbly. Add the chocolate chunks and dried tart cherries. Toss to mix well.
Add enough buttermilk to make a dry dough. Roll out onto a slightly floured surface into a circle. Place the circle on a parchment paper-covered sheet tray. Cut the dough into eight even triangles. Brush with milk. Bake for 10 to 12 minutes or until golden brown. Remove from oven and brush with melted butter.
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